6. Add ½ cup simmering broth, stirring constantly, until broth is absorbed by the oats. Continue to add broth in ½ cup increments, allowing oats to absorb broth with each addition before adding more. The oat “risotto” is finished when the oats are tender but not mushy – approximately 30 minutes total cooking time.

7. Stir in cooked squash, preserved lemon, nuts, raisins, cinnamon and salt to taste. Toss to mix well and serve.